Saturday, November 7

Italian Roast Beef Sandwiches

This amazing hot beef sandwich recipe comes straight out of my own mother's kitchen. She made these while I was home visiting a few years back & I had to copy the recipe down to take back home with me. There are SO good! This is a great recipe for a cold winter day & tastes even better with swiss cheese melted on it!

Italian Roast Beef Sandwiches
1 chuck roast or arm roast
1 can beef broth
1 packet Good Seasons dry Italian seasoning
1 can beef au jus (or beef consomme)
1 pkg hoagie buns
sliced onions
swiss cheese, sliced (optional)

Put the roast in the crock pot & pour the beef broth, can of au jus (or beef consomme) & Italian dry seasoning mix over the roast. Fill the empty beef broth can with water & add to rest of the ingredients in crock pot. Cover & let cook 6-8 hours. When done, shred the meat with a fork & let sit in meat juices. Put some of the meat onto a hoagie bun, add some sliced onions & add a slice of swiss cheese if you like. (I put it into the microwave for 30 sec to melt the cheese). Enjoy :)

Sunday, August 3

Queso Dip

If you are looking for a really good tortilla chip dip recipe this is it! It is thick, creamy & oh so good! I use both the ground beef & the sausage which adds a great flavor! Who doesn't love a good cheese dip??

Queso Dip
1 block (32 Oz. Block) Velveeta Cheese
1 package (8 Oz. Package) Cream Cheese
1 can (10 Oz. Can) Rotel
1 can (10.75 Oz. Can) Cream Of Mushroom Soup
1 pound Ground Beef OR Sausage (or a combination of both)

Brown ground beef or sausage (or both) in a pan over medium heat & set aside. Cut up the Velveeta & cream cheese into cubes & place into a crock pot. Pour in the Rotel & the cream of mushroom soup & stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat & continue to let cook, stirring as needed.

Serve with tortilla chips & enjoy!

Saturday, August 2

Chicken Enchiladas

A co-worker of mine gave me this recipe for her Chicken Enchiladas & not only are they super easy to put together, but they are dee-lish! I have already made this recipe 4 times & pair it with my Mexican Rice recipe - YUM!

Chicken Enchiladas

2-3 chicken breasts, cooked & shredded
8 oz sour cream
1/2 jar of Pace picante sauce
1 cup of shredded cheddar cheese
1 19 oz can Old El Paso enchilada sauce
1 10oz can Old El Paso green chili sauce

Mix together the chicken, sour cream, picanta sauce & cheese & spoon into corn tortillas. Roll up & place seam down into a 9x13 greased baking dish. Pour enchilada sauce over tortillas as well as the green chili sauce. Sprinkle shredded cheddar cheese over the top & bake at 350 for 35-45 minutes - or until hot & bubbly. 

Makes 10-12 enchiladas.

Tuesday, March 25

Egg Bake

My Mom makes this delicious Egg Bake often around the holidays & thought I might share it with you all. It is full of yummy stuff & definitely won't leave you feeling hungry! 

Egg Bake

1 Doz Eggs
1 Cup of milk OR half and half
1 Package of cubed hash brown potatoes
1 Package of Jimmy Dean Mild sausage, browned & drained
1 Package of bacon, cooked & crumbled
1 Onion chopped
1 package of fresh mushrooms sliced OR chopped
1 package of shredded cheddar cheese

1 green pepper, chopped

Spray 9 X 13 glass baking dish with cooking spray or butter. Spread hash brown potatoes on bottom of baking dish. Cook sausage until not pink anymore. Fry your bacon (crumble bacon once fried). Saute onions, green peppers, mushrooms in a little butter until soft. Spread sausage & bacon in baking dish on top of potatoes. Sprinkle onions, mushrooms & green peppers over meat mixture. Sprinkle 1 cup of shredded cheese over sausage & bacon mixture. Beat your eggs with your milk/half & half. Add salt & pepper to egg mixture, slightly beat again. Pour egg mixture over the meat/veggie layers.

Cover & set in the refrigerator overnight or a few hours.

Bake in oven at 350 degrees for 1 hour covered with foil. Take egg bake out after one hour & sprinkle the remaining shredded cheddar cheese on top of egg bake. Keep foil off & put back in the oven for about 10 minutes or until cheese melts. Check to make sure the center is not jiggly loose. The center should be set.

Take out of oven - let sit for about 5 minutes - cut into squares & enjoy.

You can add broccoli, ham or any thing else you may think sounds good to this if you also.

Sunday, March 23

Loaded Baked Potato & Chicken Casserole

I came across this "keeper" on Pinterest the other day & gave it a try. I had some chicken breasts in the freezer that needed to be cooked up & the rest of the ingredients on hand so I made this super easy casserole the night before & popped it into the oven a couple of hours before dinner the next day. It was SO good & one that I will definitely be making again. If you love a loaded baked potato then you will love this! It definitely isn't heart healthy - but what casserole is?!

3 - 4 medium potatoes, scrubbed & diced (about 1.5 lbs. or 4 1/2 cups) 
1 lb. boneless, skinless chicken breasts, diced 
4 slices bacon, cooked crisp, cooled & crumbled 
1 1/2 cups shredded cheddar cheese 
4 green onions, sliced
1/2 teaspoon salt 
1/2 teaspoon ground black pepper 
1/2 cup heavy cream 
2 tablespoons unsalted butter, cut into small pieces 

Heat oven to 350 degrees F. Lightly grease a 9" x 13" baking pan or casserole dish. Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, & half the green onions. Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions & another 1/4 teaspoon each salt & pepper. Pour heavy cream over top of casserole & then dot with the butter. Cover with aluminum foil & bake in the preheated oven for 1 hour. Uncover & bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese & bake until melted. Serve.

Friday, March 21

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

This recipe is one of my many "Pinterest-finds" & one I have made at least 3 times now as well as shared with others. Those "others" I speak of raved about how good this pork tenderloin was so thought it would be a good one to put on the blog. Give it a try - you too won't be disappointed!

(photo credit)

Crock pot Brown Sugar Balsamic Glazed Pork Tenderloin
2-3 pounds Pork Tenderloin
1 tsp ground sage
1/2 tsp salt
1/4 tsp black pepper
1 clove garlic, crushed
1/2 cup water
1/2 cup brown sugar
1 T cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 T soy sauce

Mix together the seasonings: sage, salt, pepper & garlic. Rub over the tenderloin. Place 1/2 cup water & the tenderloin in crock pot. Cook on low for 6-8hours.

1 hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan; brown sugar, cornstarch, balsamic vinegar, water, soy sauce.

Heat over medium heat & stir until mixture thickens - about 4 minutes. Brush roast with glaze 2-3 times during the last hour of cooking. (For a more caramelized crust, remove from crock pot & place on aluminum lined sheet pan, glaze & set under broiler for 1-2 minutes until bubbly & caramelized. Repeat 2-3 more times until desired crust is achieved.)

Serve with remaining glaze & enjoy!

Saturday, September 7

Fried Okra

Mu husband LOVES fried okra so I have been trying to find a good recipe for it! I came across this one on Paula Deen's website & made it this weekend! It turned out pretty darn good & will definitely be making it again!
Fried Okra

6 cups oil, for frying
1/2 cup cornmeal
1 cup all-purpose flour
2 teaspoons House Seasoning, (recipe below) 
1/4 teaspoon cayenne pepper
2 pounds fresh okra, sliced 1/2-inch thick
1/2 cup buttermilk


Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.)

In a medium bowl, combine cornmeal, flour, House Seasoning, and cayenne pepper. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well. Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches.) Remove from oil, drain on paper towels, and then serve immediately.

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Chicken Tortilla Crockpot Soup

A good soup recipe for the upcoming fall & winter months!

Chicken Tortilla Crock-pot Soup
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro


Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).

Serve with tortilla chips - enjoy!

Saturday, August 10

Grilled Cabbage

My husband loves cabbage - me not so much - so I am always looking for new recipes so I can cook it for him & for me to be able to tolerate eating it. This is a great tasting recipe that I found which includes butter & bacon - what's not to like about that??

1 head cabbage
4 teaspoons butter
4 slices bacon

Spice mix:
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons grated parmesan cheese

Cut cabbage into four wedges.
Place each wedge on a piece of doubled heavy-duty aluminum foil.
Spread cut sides with butter.
Mix spices together in a small container & sprinkle all of the mixture equally over each wedge.
Wrap bacon around each wedge.
Fold foil around cabbage, sealing each wedge tightly.
Grill cabbage, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice

Sunday, July 28

Tuna Pasta Salad

This recipe is an oldie but a goodie that I remember my mom making when I was a little girl! It is a great cold pasta salad during the summer months! I make it quite often & take it for lunch throughout the week!

Tuna Pasta Salad

3 cups pasta, cooked, drained and cooled (macaroni, penne, shell, etc.)
1 12 oz. can of albacore tuna, drained
½ cup frozen peas, cooked, drained & cooled
¾ cup mayonnaise
¾ cup sour cream
2 green onions, finely chopped (or 1 T dried)
1 stalk celery, finely chopped (or celery salt to taste)
Salt and pepper to taste

Mix together mayonnaise, sour cream, salt and pepper.
Add tuna, peas, onions and celery

Refrigerate 1.5-2 hours before serving. Can also be made the day before!

Tuesday, June 11

Grape Salad

I had this interesting salad at a get-together last week & it was SO yummy! It is perfect to take to a pot-luck or neighborhood get-together! I will definitely be making it quite often this summer!!

Grape Salad

1 ½ lbs green seedless grapes

1 ½ lbs red seedless grapes

8 oz sour cream

8 oz cream cheese

½ cup granulated sugar

1 tsp vanilla

¼ cup brown sugar
½ cup chopped pecans

Remove stems from grapes and rinse. In a medium bowl, beat sour cream, cream cheese, granulated sugar and vanilla with mixer until smooth. Stir grapes into the cream cheese mixture and place in a serving dish.

Combine brown sugar & pecans and sprinkle over top of grapes (you may also place on the side if you desire).

(To make a more "lighter" version you can substitute lite sour cream & low-fat cream cheese!)

Thursday, May 2

Oreo Dessert

My Aunt brought this yummy dish to a family gathering last summer & it was oh so heavenly! Definitely a great dessert to bring to a potluck or just enjoy for yourself!

Heavenly Oreo Dessert

1 (15.35 ounce) package Double-Stuffed Oreo cookies
1/2 cup butter, melted
2 packages (3.9 ounce, each) Instant Chocolate pudding mix
3 1/4 cups cold milk
2 (8 ounce) containers Cool Whip
1 (8 ounce) block Cream cheese, softened
1 cup powdered sugar

Directions: Take a large zip-lock bag & place all the Oreo cookies inside. Seal bag shut & place on counter. Using a rolling pin, crush the cookies until they are small chunks/crumbs. You want them to still be chunky & small, but not fine crumbs.

Set aside half of the cookie crumbs for the topping. Pour the other half of cookie crumbs into a 9x13 baking pan. Pour the melted butter over the crumbs & mix well to combine. Once combined, press into the pan to form a crust.

In a bowl, whisk together the 2 pudding mixes & milk. Cover & place in fridge to set.

In a medium bowl, blend cream cheese until smooth. Slowly add in the powdered sugar. Fold in one container of Cool Whip. Spread mixture over the cookie crust. Next, take chocolate pudding & spread over the cream cheese mixture. Spread the other container of Cool Whip over the chocolate pudding layer. Sprinkle the top with the remaining cookie crumbs. Cover & chill in fridge at least 2 hours before serving.
Enjoy ♥